Development and Organoleptic Evaluation of Iron Rich Corn Based Extruded Snacks

Abstract

The study was designed to produce acceptable extruded snack of high nutritional quality and iron content. Different extruded snacks were prepared by fortifying corn with iron rich foods like moth bean, lotus stem (LS), karonda (KP), garden cress and niger seeds (GC and NS), amaranth and Bengal gram leaves (AL and BL). The LS, KP, GC, NS, AL and BL were added to the different extruded snacks in four levels i.e. 2.5, 5, 7.5 and 10 %. Moth bean was added to all the extruded snacks at 20 % level. Organoleptic evaluation of the snacks revealed that LS and KP incorporated extruded snacks were acceptable till the level of 10 % showing overall acceptability of 7.81 and 7.56 respectively. The GC, NS, BL and AL incorporated snacks were acceptable till the levels of 7.5%, 5% and 7.5% with the overall acceptability scores 7.40, 7.96, 7.46, 7.6 respectively. The developed supplemented snacks had higher protein, ash, iron and low carbohydrate in comparison to the control (corn snacks). They also had significantly higher iron content ranging from 15.4 to 21.3 g/100g DM, compared to the control having 3.9 mg/ 100g DM.